A clever vegetable twist on the traditional meat classic
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 50 minutes |
| Serves | 6 |
| Cuisine | British |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 464 |
| Fat | 19g |
| Saturates | 1.9g |
| Protein | 12.8g |
| Carbs | 64.6g |
| Sugars | 3.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFBring the vegetable stock to the boil in a large pot and boil the cauliflower (one at a time if necessary) for 8-10 minutes or until a knife inserted into the stalk comes out easily. Drain the cauliflowers and allow them to drain thoroughly in a colander.
While the stock is still boiling, add the quinoa and simmer for 10-15 minutes or until all the stock has been absorbed. Remove from the heat and set aside.
In a frying pan, heat the olive oil and fry the onion, garlic and the rest of the ingredients until the onion is soft. Season to taste. Add to the quinoa and mix thoroughly. Set aside. In the same frying pan over a high heat, fry the mushrooms (without oil) until golden and caramelised. Add a drizzle of olive oil then add the garlic, onion and parsley to the pan. Sauté until softened. Place the mixture in a food processor and process until finely chopped and the mixture just comes together.
To assemble the Wellington, lay a piece of phyllo pastry on a clean surface and brush with olive oil, then add the next layer. Continue until you have 7 layers. Place 1 cupful of the quinoa stuffing in the centre of the phyllo and place the cauliflower on top. Spread with the mushroom mixture. Gather the phyllo pastry to form a parcel around the cauliflower and secure with a piece of kitchen string. Brush the outside layers of pastry with olive oil. Bake in a preheated oven at 200°C, gas mark 6, for 15-20 minutes or until the pastry is golden brown. Serve immediately.
